There’s just something about raspberries. Resist eating them straight from the punnet and they can be turned into jelly, jam or a refreshing sorbert, bringing vibrant colour and the perfect marriage of sweetness and tang. Cakes, ice cream, truffles, and anything meringue – both entertaining and everyday – these ruby fruits make a welcome addition in those too. Struggle to get your five a day no more.
Raspberry-almond crumble galettes
Photo: Ben Dearnley

Rhubarb and raspberry crostata
Photo: Ben Dearnley

Photo: James Moffatt

Photo: Ben Dearnley

Peach, raspberry and ricotta crumble cake
Photo: Ben Dearnley

Peaches and raspberries with prosecco zabaglione
Photo: John Paul Urizar

Pistachio and rose roulade with lychees and raspberries
Photo: Ben Dearnley

Stephanie Alexander’s raspberry and rose-geranium sorbet with honey wafers, raspberries and cream
Photo: Chris Court

Cacao, hazelnut and raspberry cake
Photo: William Meppem

Photo: Chris Chen

Meringue stack with raspberries and cream
Photo: Con Poulos

Raspberries with eucalyptus meringue
Photo: Ben Dearnley


Dutch waffle ice-cream sandwiches with crushed raspberries
Photo: John Paul Urizar

Photo: William Meppem

Raspberry and shortbread syllabub
Photo: John Paul Urizar

Chocolate raspberry meringue cake
Photo: William Meppem

Chocolate raspberry layer cake
Photo: William Meppem

Photo: William Meppem

Strawberry, cherry and raspberry salad with raspberry sorbet
Photo: Ben Dearnley

Photo: William Meppem

Aperol jelly with prosecco sorbetto and raspberries
Photo: John Paul Urizar

Verbena-scented bread and butter pudding, peaches, raspberries
Photo: Mark Roper

Sesame praline meringue roulade with rosewater raspberries
Photo: William Meppem


Mango granita with lemongrass, raspberries and yoghurt
Photo: Ben Dearnley